Grease a baking pan, then arrange the fish. Season with salt and pepper and spread with mustard. Sprinkle with cheese. Torn the bread into smaller pieces, put in the food processor with parsley and grind. Sprinkle these breadcrumbs over the fish and bake in the preheated oven to 200C for 15-20' until the fish is tender.

French Toast With Banana And Chocolate

Ingredients:

4 slices of bread

1 ripe banana

75gr chocolate (milk or dark)

2 eggs

1 tbsp milk

1 tbsp honey

about 20gr of butter

Directions:

Mash the banana and mix it with chopped chocolate. Spread this on one slice of bread and top it with another slice. Whisk eggs,milk and honey. Melt the butter in a frying pan. Dip each side of bread into egg mixture and fry until golden brown on both sides. Serve immediately.

Red Fruits Baked with Bread

Ingredients:

6 slices of toast bread

3 tbsp sugar

2 tbsp creme fraiche

red fruits

Directions:

Cut the crust from the bread and arrange it in a smaller baking pan overlapping each other. Sprinkle with one tablespoon of sugar. Put under the grill until the sugar is caramelized. Mix creme fraiche with one tablespoon of sugar. Take the pan from the oven. Pile the fruit down the middle of the bread, drop spoonfuls of creme fraiche and then again some fruit. Sprinkle with one tablespoon of sugar and put under the grill until everything is hot (2-3'). Serve hot.

Torn the bread into smaller pieces and sprinkle with rum. Boil the milk and pour over the bread. Let stand for 10'. Then puree and chill.

Preheat the oven to 200C. Butter and sprinkle with sugar pudding molds.

Whisk the butter, egg yolks, a pinch of salt, some cinnamon and half a sugar. Beat the egg whites with rest of the sugar until soft peaks form. In the egg yolks add the poppy seeds, bread crumbs and then gently fold in the egg whites. Pour the mixture into mold. Fill half a baking pan with boiling water and place molds inside. Bake for 35'. With a sharp knife gently separate the edges from the molds and invert the pudding to the plate. Serve both warm and cold.

For the red fruits sauce, blend the fruits (in my case strawberries) with one tablespoon of powdered sugar and strain through a sieve.

Mix both sugars. Whisk the egg whites until stiff peaks form, then add half a sugar continuing whisking. Turn off the mixer and add the rest of sugar gently folding it into the egg whites. Spoon the meringue into a large piping bag fitted with a 1cm plain nozzle. Shape the meringue into 6 concentric rounds 8cm in diameter piping 3 more rings around the edges to form a nest. Bake for one hour and 30 minutes, turn off the heat, open slightly the oven door and let them cool completely.

Gently remove the nests form the paper and just before serving fill them with chopped strawberries and filling.

For the filling, mix the mascarpone, whipped cream,sugar and grated lemon zest.

Mix the bread, cheese and spices. Bring the stock to boil, remove from heat and with constantly whisking add the eggs mixture. Put it back on the heat to simmer (don't let it boils) for 7-8'. Whisk from time to time. Serve with chopped parsley.

Put the eggs in a cold water, put on the heat and when it comes to boil cook for 3'. Pour over the cold water, peel the eggs and reserve the egg yolks. Put them in a blender,add the mustard, 20gr grated cheese, 6 tsp of olive oil, lemon juice, salt and pepper. Blend until smooth. Chill the dressing.

Chopped the breasts into smaller ribbons and fry until golden brown on both sides. Cool.

Mix the dressing and chicken. On each lettuce leaf put some of the meat pieces, sprinkle with some more grated cheese and roll. Serve immediately.

Beet And Orange Salad

Ingredients:

3 smaller beets

3 oranges

2 tbsp cider vinegar

2 tbsp lemon juice

olive oil, salt, cayenne pepper

about 200gr feta cheese

Directions:

Wrap the beets into aluminium foil and bake until tender. Cool slightly, peel the skins and chopped into smaller chunks.

Peel the oranges, remove the white pith and membrane and cut it into segments.

For the dressing, mix the cider vinegar,lemon juice,salt, pepper and olive oil. Mix the beets and the dressing, arrange the orange segment on top and sprinkle with crumbled feta cheese. Chill.

Radishes Salad

Ingredients:

5 boiled eggs

2 bunches of radish

100gr ham

parsley

1 tsp of mustard

2 dl sour cream

a few tablespoons of mayonnaise

salt,pepper

Directions:

Dice the eggs, radishes and ham. Add the chopped parsley,mustard,sour cream,salt and pepper. Add the mayo by taste and mix well. Chill.